- Combine as much of the cream and milk as you like to obtain full to half-and-half creamer (I used 2 parts cream to 1 part milk). I didn't pre-sweeten the creamer because I prefer to add sweetener at time of drinking according to my moods, but you could.

--- I saved the strained/spent hazelnut meal and put back on the parchment to bake at low temp to dry a bit. I'm going to use it for baking something.

Learning never ends because we can share what we've learned. And in sharing our collective experiences, we gain deeper understanding of what we learned.

Re: Home made HAZELNUT creamer -- turned out great!

Tue Feb 14, 2017 2:15 am

I'm sure that was good, apple, as hazelnuts have always been my favorite nut! I just rediscovered some recipes that I must try in a cookbook - Truly Mexican - in which the author uses hazelnuts, in place of the usual almonds, in moles and other salsas.

Re: Home made HAZELNUT creamer -- turned out great!

-- subbed for hazelnuts with same weight of hazelnut meal, added a double-glug of hazelnut creamer above, a glug of 2nd fermented (with orange wedge and cinnamon stick) foamy cow's milk kefir, subbed portions of the sugar with vanilla sugar and a bit of honey, and added a glug of diSaronno. Plus a little dribble of sunflower oil. Used 170g bread flour and 50g whole white wheat flour. Made a slit along the length the top of the batter (which turned out thick like muffin batter plopped into the loaf pan by silicone spatula fulls, then smoothed even) and inserted 1/2 tsp triangles of butter pats before baking.

Light, airy and delicious tea cake -- OK NOT a teacake ...apparently the definition does not match this particular lovely cake.

Learning never ends because we can share what we've learned. And in sharing our collective experiences, we gain deeper understanding of what we learned.

Re: Home made HAZELNUT creamer -- turned out great!

Mon Mar 20, 2017 2:02 am

I normally drink tea "black" but I recently bough Tazo organic Darjeeling and this tea bag makes very strong tea. For some reason, my DD's who very recently "discovered" taste for tea likes this tea but only steeping for "a minute or two" and oolong tea.

...anyway, today I left MY teabag in too long So tried it with home made creamer made with 3 parts raw, untoasted hazelnuts and 1 part dehydrated flaked coconuts, no salt (in the nut milk), no sugar in the tea, and this tastes REALLY YUMMY

-- I've been making the nutmilk (almond or hazelnut) combined with coconut because I discovered this way, the coconut oil gets emulcified by the nut oil and doesn't turn in to hard, floating oil-berg, while enriching the resulting full-fat creamer.

Learning never ends because we can share what we've learned. And in sharing our collective experiences, we gain deeper understanding of what we learned.

Re: Home made HAZELNUT creamer -- turned out great!

Wed May 17, 2017 6:15 pm

Yesterday, I was making some nut cream/milk (half-and-half) -- I don't measure any more, so I just took handfuls of raw almonds, last of the unsweetened coconut flakes, some of the TJ's organic healthy snack mix (sweetened dried cranberries, almonds and cashews)... and decided to toast them all first as a change of pace. Only thing was, I made a mistake in the oven setting and toasted them for 15 minutes at 350°F instead of 12 minutes at 325°F like I usually do. Then got distracted and did NOT check on their progress until the oven dinged. They looked black.

But I wasn't going to waste them, so I filled the blender pitcher to almost 3 cups with cold water and poured them hot from the parchment paper. They sizzled as they hit the water. Then I ran the blender as usual, adding 1/2 tsp of sea salt. The resulting "smoothie" was warm/tepid. Strained and added to the nutmilk kefir grains for the new batch of nutmilk kefir as usual and refrigerated the left over 1 cup separately.

I remembered it at lunch time and put it in my 2nd mug of coffee -- French Roast -- with a bit of honey and ground cinnamon.... OH MY! Absolutely delicious! Not tasting burned at all. Fabulously nutty and mellow.

Learning never ends because we can share what we've learned. And in sharing our collective experiences, we gain deeper understanding of what we learned.